Southwestern Lasagna
by Miss Carroll
serves: 6
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 lasagna with a twist |
| Ingredients: |
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1.50 lbs |
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ground meat (beef, turkey, etc.) |
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1 |
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medium onion, chopped |
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1 can |
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(14.5 oz) enchilada sauce |
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1 can |
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(14.5 oz) can diced tomatoes, undrained |
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1 can |
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(2.25 oz) sliced ripe olives, drained |
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1 tspn |
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salt |
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1/4 tspn |
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garlic powder |
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1/4 tspn |
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pepper |
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1 cup |
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small curd cottage cheese |
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1 |
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egg |
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1/2 lb |
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monterey jack cheese, thinly sliced |
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8 |
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(8 inch) corn tortillas halved |
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1/2 cup |
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shredded cheddar cheese |
| Directions: |
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In a large skillet, brown beef and onion; drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 10 minutes longer.
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